Monday, September 28, 2009

Vegan Swiss Chard and Potato Strudel

I figured it's been a while since we've had any recipes on the blog. So here goes.

This recipe is for Swiss Chard and Potato Strudel. Totally beautiful and looks like it took way longer than it did. So with just a little foresight on your part, you too can enjoy this pretty little dish at your next dinner party. Or you can just do it like I did and eat leftovers for the next couple days. It's cause I'm greedy...

5. To use phyllo: Remove 8 to 10 sheets phyllo from package, covering remaining phyllo with plastic wrap. Cut phyllo to fit pan (I just sort of folded mine in - BONUS LAYERS!!)(Also these are little hard to work with - make sure you have a large flat surface to finagle these buggers). Spray every other sheet with cooking spray, or brush with oil as you place them in pan (I recommend spraying or brushing a little more oil than you think necessary - mine turned out a little dry with my quick spray method). Spread potato mixture on top of phyllo layers, and sprinkle with parmesan (or nutrish). Remove another 8 to 10 sheets phyllo from package, and top filling with remaining phyllo, spraying or brushing sheets as before.

6. Bake about 30 minutes, or until golden. Cut into squares and serve hot.

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About Me

Emily Barton is not our name. Don't call us that, or do, we're pretty laid back. We only want to add lovely pictures & ideas to your life and to ours subsequently.
We talk about fashion and being gluten-free/vegan. We think food & fashion should & can exist together in a perfect world. Like peanut butter & jelly. Hall & Oates. Chicken and the chicken container.
Love you, mean it.